Food Engineering Handbook, Two Volume Set
Crc Press Inc
978-1-4665-8226-2 (ISBN)
Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource:
Explains the interactions between different food constituents that might lead to changes in food properties
Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method
Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation
Provides case studies of solid–liquid and supercritical fluid extraction and food behaviors
Explores fermentation, enzymes, fluidized-bed drying, and more
Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.
Theodoros Varzakas received a bachelor’s degree in microbiology and biochemistry, MBA in food, and Ph.D in food biotechnology from Reading University, UK in 1992 and 1998, respectively. He has been a postdoctoral researcher at Reading University, worked in large pharmaceutical and multinational food companies in Greece, and possesses at least 14 years of experience in the public sector. Since 2005, he has served as an assistant and associate professor in the Department of Food Technology at the Technological Educational Institute of Peloponnese, Greece (Higher Institute of Kalamata, Greece), specializing in issues of food technology, food processing, food quality, and safety. Constantina Tzia received a diploma in chemical engineering and a Ph.D in food engineering from the National Technical University of Athens, Greece in 1977 and 1987, respectively. His current research interests include quality and safety (HACCP) of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products. Professor Tzia’s work has been widely published and presented, appearing in prestigious publications such as the Journal of Food Science, LWT - Food Science and Technology, Innovative Food Science and Emerging Technologies, Food and Bioprocess Technology, and Journal of the American Oil Chemists' Society.
Food Engineering Handbook: Food Engineering Fundamentals. Introduction. Mass and Energy Balances. Fundamental Notes on Chemical Thermodynamics. Heat Transfer. Steam Generation: Distribution. Heat Exchangers. Rheology in Use: A Practical Guide. Fluid Mechanics in Food Process Engineering. Diffusion. Absorption. Distillation for the Production of Fortification Spirit. Food Products Evaporation. Food Irradiation Processing. Food Formulation. Reaction Kinetics. Food Engineering Handbook: Food Process Engineering. Membrane Separation. Size Reduction. Centrifugation–Filtration. Crystallization. Mixing Emulsions. Solid–Liquid Extraction. Supercritical Fluid Extraction. Chilling and Freezing. Drying of Foods. Fluidized Bed, Spouted Bed, and In-Store Drying of Grain. Fermentation and Enzymes. Fluid and Species Transfer in Food Biopolymers. Encapsulation of Food Ingredients: Agents and Techniques. Multiphysics Modeling of Innovative and Traditional Food Processing Technologies. New/Innovative Technologies.
| Erscheint lt. Verlag | 25.2.2015 |
|---|---|
| Reihe/Serie | Contemporary Food Engineering |
| Zusatzinfo | 108 Tables, black and white; 333 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 2018 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-4665-8226-X / 146658226X |
| ISBN-13 | 978-1-4665-8226-2 / 9781466582262 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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